Name: Creamy Mexican Corn and Bean Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 2 tablespoons olive oil; 1 15.5 oz. can pinto beans, drained; 1 15.5 oz. can kidney beans, drained; 2 cups frozen corn; 1/2 cup green pepper, seeded and diced; 1/2 cup red pepper, seeded and diced; 1/2 cup dried pasilla chile, seeded and chopped; 1 jalapeno, seeded and diced; 1 clove garlic, chopped; 2 1/2 cups chicken stock; 1 cup heavy cream; 1 tsp cumin; 1 tsp onion powder; 1/4 tsp ground red pepper; Salt and pepper, to taste; 1/4 lb cheddar cheese (about 1 cup shredded); 2 tablespoons chopped cilantro; Sour cream, for serving (optional); Shredded cheese, for serving (optional); Lime wedges, for serving (optional); Diced onion, for serving (optional)

Introduction

This Creamy Mexican Corn and Bean Soup is a comforting and flavorful dish perfect for cozy evenings. Packed with hearty beans, sweet corn, and a touch of spice, it combines creamy textures with vibrant Mexican-inspired flavors. Ready in under an hour, it’s a satisfying meal that’s easy to make and great for feeding a crowd.

The image shows a close-up of a creamy soup in a metal pot, with a black spoon resting inside. The soup has a thick light yellow base and is filled with colorful ingredients like dark red kidney beans, light brown beans, yellow corn kernels, and small green leaves. Bits of red and green pieces are scattered evenly throughout the soup. The pot sits on a white marbled surface with a white and yellow towel partially visible at the bottom left corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil

1 15.5 oz. can pinto beans (drained)

1 15.5 oz. can kidney beans (drained)

2 cups frozen corn

1/2 cup green pepper (seeded and diced)

1/2 cup red pepper (seeded and diced)

1/2 cup dried pasilla chile (seeded and chopped)

1 jalapeno (seeded and diced)

1 clove garlic (chopped)

2 1/2 cups chicken stock

1 cup heavy cream

1 tsp. cumin

1 tsp. onion powder

1/4 tsp. ground red pepper

Salt and pepper to taste

1/4 lb cheddar cheese (grated to make 1 cup shredded cheese)

2 tablespoons chopped cilantro

Sour cream (optional, for serving)

Shredded cheese (optional, for serving)

Lime (optional, for serving)

Diced onion (optional, for serving)

Instructions

Step 1: Prep your ingredients by draining the beans, chopping the garlic, and seeding and dicing the peppers.

Step 2: Place a large stockpot over medium heat and add the olive oil once hot.

Step 3: Add the corn and cook for about one minute. Then stir in the peppers, garlic, cumin, onion powder, ground red pepper, salt, and pepper. Cook, stirring often, for about three minutes until the vegetables are tender and the spices are fragrant.

Step 4: Add the beans and chicken stock to the pot, stir well, and bring the mixture to a boil. Reduce heat to medium-low and simmer for 15 minutes until the peppers are tender.

Step 5: While the soup simmers, shred the cheddar cheese to yield 1 cup of shredded cheese.

Step 6: Stir the heavy cream into the soup and bring back to a simmer. Add the cheese gradually, stirring between additions to help it melt smoothly. Then stir in the chopped cilantro. Taste and adjust seasoning if needed. Let simmer for another 5 minutes.

Step 7: Serve the soup hot, topped with sour cream, extra shredded cheese, lime wedges, and diced onion if desired.

Tips & Variations

For a vegetarian version, swap chicken stock with vegetable stock and use plant-based cream alternatives.

Adjust the heat by adding more jalapeno or keeping the seeds for extra spice.

Use fresh corn if available, cooking it slightly before adding to the soup for a sweeter, fresher flavor.

Garnish with crushed tortilla chips or avocado slices for added texture and creaminess.

FAQs

Can I use canned corn instead of frozen?

Yes, canned corn can be substituted. Drain it well before adding to the soup and reduce the initial cooking time slightly since canned corn is already cooked.

Is it possible to freeze this soup?

You can freeze the soup, but because it contains cream and cheese, the texture might change slightly upon thawing. To minimize this, consider freezing the soup before adding cream and cheese, then stir them in fresh after reheating.